Half packet of Dry Bee Hoon (Vermicelli)
6 thick pieces of dried shitake mushrooms (soaked till soft, discard stem and slice the caps)
1 small round cabbage (sliced thinly)
1 medium size carrot (julienned)
1 small packet of dried black fungus (soaked, cleaned and cut into strips)
1 packet of dried sweet beancurd sheets (sliced)
3 tablespoons of Superior light soy sauce
3 bowls of homemade chicken broth
1 tablespoon of Chee Seng 100% White Sesame oil
2 tablespoons of minced garlic
Soak the Bee Hoon (Vermicelli) in cool water for half an hour till soft. Drain and set aside.
Heat cooking oil in a large wok over high heat and add the minced garlic. Fry until fragrant.
Add the shredded mushrooms, julienned carrots, sliced dried sweet beancurd sheets and sliced black fungus and stir fry till fragrant.
Add sliced cabbage, soy sauce and homemade chicken broth.
Stir evenly then braise over low heat for about 5 minutes.
Add bee hoon (vermicelli).
Cook until water is absorbed.
You may need to add more chicken broth if you think its too dry.
Drizzle the sesame oil and give a good mix.
Season with some salt.
Make sure you stir continuously to coat all the vermicelli and incorporate evenly all the vegetables and that the bee hoon will not stick at the bottom of the wok.
You can use a tong or large pair of chopsticks to toss the bee hoon.
Turn off the heat when done.
If you have balance of the fried bee hoon, you can store them in a good air tight container and refrigerate.
Next morning, just steam the bee hoon for about 6 to 10 minutes.